Saturday, September 27, 2014


1 1/3 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/2 tsp ginger
1/2 cup butter
1/2 cup boiling water
1/2 cup molasses
1 egg, slightly beaten

Preheat oven to 350 degrees.
Grease the bottom only of a 9-inch round cake pan.

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon and ginger; mix well. Add the butter, water, molasses, and egg; beat well.

Pour the batter into the prepared pan and bake at 350 degrees for 25 to 35 minutes until a wooden toothpick inserted in the center comes out clean.

1 pkg (10-oz) frozen raspberries, thawed
1/4 cup sugar
1 tbsp lemon juice
3 firm pears, peeled, cored, cut into 1-inch pieces (should be about 3 cups)
Whipped cream for garnish, if desired.

Drain raspberries, reserving 1/4 cup of the liquid.

In a blender container, blend the raspberries and the reserved liquid at highest speed until smooth. Press through a strainer to remove seeds; discard the seeds.

In a large skillet, combine the raspberry puree, sugar, lemon juice and pears; bring to a boil. Reduce the heat and simmer until the pears are tender.

To serve, place wedges of gingerbread on serving plates and sauce over the wedges. Garnish with a dollop of whipped cream, if desired.

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